To temper chocolate, the basic process involves melting the chocolate to a specific high temperature, cooling it down to a lower temperature, and then gently reheating it to a working temperature. This stabilizes the cocoa butter crystals in the chocolate, giving it a shiny finish and a firm snap when broken. Here is a straightforward method called the "seeding method":
- Chop your chocolate finely. Reserve about 1/4 to 1/3 of the chocolate for seeding.
- Melt the majority of the chocolate (2/3 to 3/4) gently, using a double boiler or microwave, heating dark chocolate up to about 122°F (50°C) and milk or white chocolate up to about 113°F (45°C). Do not exceed these temperatures to avoid burning.
- Add the reserved chopped chocolate gradually to the melted chocolate, stirring constantly to cool it down. Cool the chocolate to about 82–84°F (28–29°C) for dark chocolate or 79–81°F (26–27°C) for milk/white.
- Reheat the chocolate gently to about 88–91°F (31–33°C) for dark or 84–86°F (28–30°C) for milk or white chocolate, which is the working temperature.
- Test the temper by spreading a bit on parchment—if it hardens with a shiny finish and snaps cleanly, it’s ready.
- Keep the chocolate at the working temperature while using it to coat or mold.
This process requires a thermometer for accuracy and patience during cooling and reheating stages. The result is professional-quality tempered chocolate that looks glossy, snaps crisply, and resists melting too quickly on the fingers.
